Roast potatoes


I think I’ve managed to crack getting consistently good potatoes – fluffy on the inside and crispy on the outside – I’m going to share my trick with you.

Peel, cut and wash the potatoes, put them in a pan of cold water and on the hob on a high heat. In the meantime put the oven on – up to 200 degrees – and put in your roasting pan with olive oil in to heat up (I judge how much oil by putting a good covering of all of the bottom of the pan).

Back to the potatoes, once the water has started to boil, let them boil for about 5 minutes, then drain in a colander and shake around to fluff them up. Take the oil out of the oven and pour the potatoes in – they should make a satisfying sizzle.

Salt and pepper the potatoes, coat in the oil, put the tray back into the oven and – here’s the trick – leave them. Just close the oven door and don’t turn over, move around or shake the potatoes for at least the next 40 minutes.

After 40 minutes check how they’re doing – you should find that the side in the oil is golden and crispy. Now you can toss the potatoes around a bit to get the other sides in the oil and put back into the oven for 20-30 minutes until crispy all over.

After the 40 minute mark is when you should anything you’d like for extra flavouring, maybe some cloves of crushed garlic, a sprinkling of thyme or rosemary, chilli flakes, or a little lemon zest for a bit of zing.


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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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